Crispy, crackly on the outside and moist, succulent on the inside, these roasted chicken legs appear on the my dinner table more than any other chicken dish. Not only easy to prepare, it is budget friendly too. Chicken legs coated in a mixture of olive oil, ginger, garlic, lemon juice and seasonings, then roasted in the oven. Full of flavors this dish is hands-down!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
2 lbs or 10 chicken legs, without skin, bone-in. washed and dry
6 garlic cloves, minced
2″ knob ginger, grated
2 lemons, juiced
1/4th cup extra virgin olive oil
1/4th teaspoon roasted chili flakes
1/2 teaspoon smoked sweet paprika
1/4th teaspoon fresh ground pepper
1/4th teaspoon ginger and garlic seasoning/powder
1 teaspoon cumin, toasted and coarse ground
1 teaspoon coriander seeds, toasted and coarse ground
1 teaspoon whole pepper corns
1 whole star anise
salt to taste
Wash the chicken legs thoroughly under running water. Pat dry with the kitchen towel.
Preheat the oven to 425 F.
Season the chicken pieces with salt and pepper. Heat 2 tablespoon oil in a frying pan and brown the chicken on both the sides. Once done, transfer to a roasting pan/tray.
In a dry pan, toast cumin and coriander lightly. let it cool and grind coarsely in mortar and pestle.
In a small bowl, mix all the dry spices and set aside.
In another bowl, mix 1/4th cup extra virgin olive oil, minced ginger and garlic and lemon juice. Pour this mixture over the chicken pieces and mix well. Add the dry spices along with star anise and pepper corns. Using your hands, mix the chicken pieces making sure every piece is coated well with the seasoning. Let the chicken rest in the marinade for 15 minutes at room temperature.
After 15 minutes, transfer the tray with chicken to the oven and let it roast for 35 to 45 minutes, turning the chicken once half way. Turn on the boiler mode in the last 10 minutes or when the chicken is 90 percent done. Cook till the chicken is fully done (it should not be pink on the inside) and is golden brown on the outside.
Remove the roasting tray from the oven and transfer the chicken along with the aromatic spices and oil to a serving dish.
Serve with toasted bread and salad on the side.